Monday, January 5, 2009

Greek Vegetable Casserole with Feta

4 - 5 large waxy peeled potatoes
1 - 2 large aubergines
5 - 6 zucchinis
2 - 3 large carrots
1 - 2 large onions
10 tomatoes
6 - 10 cloves of garlic
2 bay leaves
Some peppercorns & marjoram, fresh parsley
Olive oil

200 g Goats milk feta (for 2 people)
Flour & Olive oil

Brown rice (optional)

Fry onion in olive oil, add chopped carrots, then add chopped potato chunks.
Skin tomatoes and roll aubergine pieces in salt, let them drain.
Cut zucchinis & garlic and set aside.
After 15 min. of soaking, wash aubergine and drain well.
Cut skinned tomatoes small. Add aubergine and tomatoes to the pot.
All vegies should be well covered, if not, add a little vegetable stock or boiling water.
Add herbs and pepper, simmer till the potatoes are tender.
Then add the zucchini for a short time.
Sprinkle with fresh chopped parsley

Cut the FETA into 4 wedges
Roll in flower & put on a greased baking dish
Cook in the oven till golden (for 20 min at approx. 200 degrees, second shelf from the bottom)

Can be served with steamed brown rice, but if a lot of potatoes are included, rice is not necessary.
Image 2: Renoir, Pierre-Auguste, 1881, via Zeno

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